Bring prunes, wine, brandy, sugar, vanilla bean and seeds, cinnamon stick, and orange peel to a boil in a saucepan; reduce heat; simmer until prunes are soft and liquid is reduced by half (about 30 minutes); remove from heat; cool.

Place prune mixture in a processor; process into thick paste; reserve.

Using long serrated knife, cut cake into 4 layers; place a layer on cake stand or a plate; spread 1/3 of prune compote over cake with offset spatula; spread 1 cup (225g) apple butter over; top with another layer of cake; repeat layers twice more, dividing remaining prune compote and applesauce; top with remaining layer of cake; envelope in plastic wrap; reserve in refrigerator 1 hour.

Cider frosting:

2 cups (456 g) apple cider

1/2 cup (114 g) rye whiskey

1 cinnamon stick

1 whole clove

1/4 cup (50 g) granulated sugar

1 cup (228 g) unsalted butter, at room temperature

2/3 cup (114 g) white chocolate, chopped, melted, and cooled

1 cup (114 g) walnuts, toasted and chopped

Heat cider, whiskey, cinnamon stick, and clove in small saucepan set over medium-high heat; when liquid is hot, whisk in sugar until dissolved; reduce heat to medium; simmer until liquid is reduced to 1/4 cup (60g); remove cinnamon stick and clove; cool.

To serve, spread tops and sides of cake with very thin layer of frosting with an offset spatula; reserve in refrigerator 30 minutes; remove from refrigerator; spread remaining frosting over cake; press walnuts onto sides of cake.